This has come up in a couple other threads, thought it may deserve it's own.
Anyone else been doing this? I recently got an immersion circulator and vacuum sealer, and I freaking love it. Takes all of the guesswork as to temperature out of cooking steaks, roasts, and vegetables.
I've been cooking something a couple times a week sous vide and have found almost everything to work out really well. I've tried both relatively quick water baths for steaks and chops or fish, and also longer multi-day tougher cuts like brisket and beef ribs.
My favorite thing so far is steak. I've been having the butcher cut me crazy thick steaks, like 2.5-3" thick porterhouses or ribeyes to serve up to 4 people, cooking them at about 130 for an hour or two, then searing them in a really hot cast iron skillet to get a great crust. I also tried searing on the grill over the weekend, I put a half chimney of lit charcoal directly on my main grill grate, then propped up a second grate on some bricks so it was almost directly overtop, an inch or two over the coals, and then seared. Great marks and flavor and all but the very edge of the steak stays completely perfectly rare to medium rare (or however you like it cooked based on the temp).